Q: You've worked in restaurants before coming to Le Cordon Bleu,
so what's the difference between learning at a restaurant and at a school?
A: The way they teach at school is more systematic and thorough. When you work at a restaurant, you first need to earn respect from the chef for them to teach you. It then takes a long time to actually improve and master the techniques. The ingredients that you deal with are also limited to the ones on the menu.
At school, there are a lot of ingredients that I can touch and experiment with. I can also learn different skills from different chefs. French chefs usually show us techniques and explain the history and culture behind each dish. Japanese chefs tend to teach us how to respect our work, and show us the right attitude in the kitchen.
Christmas is fast approaching and with it comes a whole host of festive culinary delights from Le Cordon Bleu, whether it be in the form of an Advent calendar, ...
On October 2nd, the community of students and Alumni of Le Cordon Bleu Madrid had the opportunity to attend a unique masterclass as part of the FueraDeCarta ...
Le Cordon Bleu London offers an Intensive option for the Diplôme de Cuisine and Diplôme de Pâtisserie.
On the 17th of October we had the pleasure of welcoming back many of our alumni to our Wellington campus.
Tommy Li graduated from Le Cordon Bleu Australia in 2024 with an Advanced Diploma of Hospitality Management in Cuisine. Today he shares his incredible journey - ...
Le Cordon Bleu Hôtel de la Marine is serving up a culinary experience combined with a visit to an exhibition.
Le Cordon Bleu Australia is excited to announce a December 2024 intake for our culinary arts programmes in Adelaide, Melbourne and Sydney.
Le Cordon Bleu Paris is proud to announce it will be taking part in the first-ever PâtissArt Fair, which will be hosted by the city of Deauville from October ...
Exotic Jackfruit & Sarawak Pepper Tart
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